Spaghetti (Italian)

Name: Spaghetti (Italian)
Ingredients: ½ pound of spaghetti; 1 tablespoonful of butter; ½ pound of grated cheese; 1 cup of milk; salt; pepper

From 365 foreign dishes, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1942Calories

105 gProtein

209 gCarbs

86 gFat

Full nutrition (34 nutrients)

Calories1942 kcal

Protein105 g

Carbohydrates209 g

Fiber7.3 g

Sugars18 g

Total Fat86 g

Saturated Fat40 g

Monounsaturated Fat17 g

Polyunsaturated Fat4.3 g

Omega-30.3 g

Cholesterol258 mg

Sodium4076 mg

Potassium1291 mg

Calcium2354 mg

Iron8.5 mg

Magnesium229 mg

Phosphorus2115 mg

Zinc14 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A595 mcg

Vitamin E1.5 mg

Vitamin K4.1 mcg

Vitamin B60.7 mg

Vitamin B124.4 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate551 mcg

Choline110 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 6. The excerpt below is the record exactly as published.

Spaghetti (Italian). Boil % pound of spaghetti UDtil tender. Drain. Heat i tablespoonful of butter, stir in yi pound of grated cheese, salt and pepper. Then add 1 cup of milk

Cook this with the app: pantry check, scaling, and the assistant.